Salt and Spice Pork Wrap Recipe

Pork: Sliced pork is the main protein in this recipe, providing a rich and savory flavor.

Salt: Enhances the natural flavors of the pork.

Ground black pepper: Adds a hint of heat and complexity to the seasoning.

Paprika: Brings a smoky and slightly sweet flavor to the pork.

Tortillas: Soft wraps that hold all the ingredients together.

Lettuce: Provides a fresh and crunchy texture.

Tomatoes: Adds juiciness and a burst of freshness to the wraps.

To ensure the pork slices are evenly seasoned, mix the salt, black pepper, and paprika together in a small bowl before sprinkling it over the meat. This helps distribute the spices more uniformly, enhancing the overall flavor of the wrap.

• sliced pork - Substitute with chicken breast: Chicken breast is a lean protein that can absorb flavors well, making it a good alternative to pork.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a depth of umami, enhancing the overall taste.

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but is slightly milder.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity, making it a suitable replacement for paprika.

• tortillas - Substitute with lettuce wraps: Lettuce wraps are a low-carb alternative that still provide a satisfying crunch.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage offers a similar texture and adds a bit more crunch and nutritional value.

• diced tomatoes - Substitute with diced bell peppers: Diced bell peppers provide a sweet and crunchy alternative, adding a different flavor dimension.

• Allow the pork slices to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Place the cooled pork slices in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Store the pork slices in the refrigerator if you plan to use them within 3-4 days. For longer storage, place them in the freezer.
• To freeze, lay the pork slices flat on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• For the tortillas, separate each one with a piece of parchment paper to prevent sticking, then store them in a resealable plastic bag. Refrigerate for up to a week or freeze for up to 3 months.
• Shredded lettuce and diced tomatoes should be stored separately in airtight containers in the refrigerator. Use within 1-2 days for optimal freshness.
• When ready to assemble the wraps, thaw the pork slices and tortillas in the refrigerator overnight if frozen. Reheat the pork slices in a skillet over medium heat until warmed through.
• Warm the tortillas in a pan or microwave just before assembling the wraps to ensure they are pliable and easy to roll.
• Assemble the wraps with the reheated pork slices, fresh shredded lettuce, and diced tomatoes. Enjoy immediately for the best taste and texture.

• Preheat your oven to 350°F (175°C). Wrap each pork wrap in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes or until warmed through.

• Use a skillet over medium heat. Place the pork wrap in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, ensuring the pork is evenly warmed.

• Microwave the pork wrap by wrapping it in a damp paper towel. Heat on high for 1-2 minutes, checking halfway through to ensure it doesn’t become soggy.

• For a crispy texture, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the pork wrap in the basket and heat for 5-7 minutes, flipping halfway through.

• If you have a sandwich press or panini maker, preheat it and place the pork wrap inside. Press and heat for about 3-4 minutes until the tortilla is crispy and the pork is warmed through.

• Skillet: A flat-bottomed pan used for cooking the pork slices evenly over medium heat.

• Spatula: A tool used to flip the pork slices to ensure they are cooked on both sides.

• Knife: Used for slicing the pork and dicing the tomatoes.

• Cutting board: A surface for safely slicing the pork and dicing the tomatoes.

• Measuring spoons: Used to measure out the salt, black pepper, and paprika accurately.

• Microwave: An appliance for quickly warming the tortillas.

• Pan: An alternative to the microwave for warming the tortillas.

• Mixing bowl: Used to hold the shredded lettuce and diced tomatoes before assembling the wraps.

• Tongs: Useful for handling the hot pork slices when assembling the wraps.

• Plate: A surface to assemble the wraps and serve them immediately.

Pre-season the pork: Season the pork slices ahead of time and store them in the fridge to let the flavors meld.

Use pre-shredded lettuce: Save time by buying pre-shredded lettuce from the store.

Microwave tortillas: Warm the tortillas in the microwave for 30 seconds instead of using a pan.

Batch cook the pork: Cook all the pork slices at once and store leftovers for quick assembly later.

Pre-dice tomatoes: Dice the tomatoes in advance and store them in an airtight container.